Submit Manuscript

Asian Journal of Biochemistry

Year: 2011 | Volume: 6 | Issue: 6 | Page No.: 439-449
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 240

Authors

Jauricque Ursulla Kongo-Dia-Moukala

John Nsor-Atindana

Hui Zhang

Keywords

Research Article

Hypocholesterolemic Activity and Characterization of Protein Hydrolysates from Defatted Corn Protein

Jauricque Ursulla Kongo-Dia-Moukala, John Nsor-Atindana and Hui Zhang
Enzymatic hydrolysis of plant protein is used as a source of bioactive peptides. In the present study, defatted corn protein was treated with Flavourzyme to produce hydrolysate with hypocholesterolemic activity for potential application in functional food. Defatted corn protein was prepared by an alkaline method and used as a substrate for enzyme hydrolysis. The derived hydrolysate was assessed for their hypocholesterolemic activity in different in vitro assay systems, including cholesterol micellar solubility inhibition and bile acids binding capacities. The bile acids used were: sodium glycocholate, sodium cholate and sodium deoxycholate. To know much about the defatted corn hydrolysate, the solubility, hydrophobicity and effect of amino acids content of hydrolysate on hypocholesterolemic activity were investigated. Hydrolysis with Flavourzyme for 90 min yielded a DH of 12.25%. The results showed that defatted corn hydrolysate had effective hypocholesterolemic activity. Hydrolysate had 67.42, 19.01, 9.99 and 86.90% of cholesterol micellar solubility inhibition, sodium glycocholate, sodium cholate and sodium deoxycholate, respectively. The amino acid analysis revealed that the predominant hydrophobic amino acids residue were Leucine, Valine, Alanine, Proline, Glycin and Phenylalanine. This result suggested that defatted corn protein hydrolysate could exhibit a hypocholesterolemic activity.
PDF Fulltext XML References Citation

Related Articles

Reduction of Intracellular Lipid Accumulation, Serum Leptin and Cholesterol Levels in Broiler Fed Diet Supplemented with Powder Leaves of Phyllanthus buxifolius
In vitro Binding Capacity of Cholesterol and Bile Salts by Partially Depolymerized Chitosans
Effect of Enzymatic Hydrolysis on the Nutritional and Functional Properties of Nile Tilapia (Oreochromis niloticus) Proteins
Chemical and Physicochemical Properties of Tilapia (Oreochromis niloticus) Fish Protein Hydrolysate and Concentrate
Study on the Effects of Enzymatic Hydrolysis on the Physical, Functional and Chemical Properties of Peanut Protein Isolates Extracted from Defatted Heat Pressed Peanut Meal Flour (Arachis hypogaea L.)
Comparative Study of Chemical Composition and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Flour Grown in China

Leave a Comment

Your email address will not be published. Required fields are marked *